Chef Ashley Cunningham
Vegetarian-Vegan Ceviche
Category
Appetizer
Servings
10 - 12 servings
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Chef Ashley Cunningham
Ingredients
-
2 cups Melissa’s Fioretto
-
2 cups Mixed Colorful Cauliflower
-
2 Melissa’s Mini Cucumbers, sliced into rounds
-
1/2 Red Onion, diced small
-
1/3 cup Melissa’s Fresh Cilantro, chopped
-
1 mango, diced small
-
1 cup Melissa’s Peeled & Steamed Chickpeas, rinsed
-
3 slices Watermelon Radish, cut into small triangles
-
1 Red Fresno Pepper, diced small
-
1/2 fresh Serrano Pepper, diced small
-
5 tablespoons (2-3 limes) organic lime juice
-
3 tablespoons fresh orange juice
-
1 1/2 teaspoons Kosher salt
-
1 teaspoon freshly ground pepper
-
1 ripe organic avocado
Directions
Break the fioretto and cauliflower into bite size florets and place into a medium-sized bowl.
Add the mini cucumbers and the next 11 ingredients and mix well.
Peel the avocado, remove the pit and dice small.
Gently mix into the rest of ingredients and serve with chips, pita bread, tostadas, etc...
Filed in:
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Cilantro,
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Colorful Cauliflower,
Crisp,
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Oranges,
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Organic Cauliflower,
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Party,
Peeled and Steamed,
Peeled and Steamed Chickpeas,
Red Fresno Pepper,
Red Fresno peppers,
Red Onion,
Sapurana Mango,
Serrano Chile,
Serrano Peppers,
Snack,
Tropical Avocado,
Vegan,
Vegan Ceviche,
Vegetarian,
Vegetarian-Vegan Ceviche,
Watermelon Radish,
Whole
